I cannot count the number of times I've had Mapo Tofu in my life. My mom grew up in Sichuan province so it was a staple for her growing up. She made this at least once a month for us and I still remember the smell of the chili's when she added it to the oil. For the meat, I'm using ground pork, but you could use beef or chicken as well.
Mapo Tofu is a dish originating from Sichuan province. When most people think of a Chinese tofu dish, this is the first thing that comes to mind. Cubes of tofu are simmered in a numbingly spicy and savory broth, filled with plenty of aromatics like ginger, garlic, and green onions.
There is a lot of debate around what type of ground meat is best in mapo tofu, but I'm here to tell you it's pork. Of course, you could use beef or chicken, but in my opinion, pork tastes the best. It has way more umami and a better fragrance.
What is doubanjiang?
Doubanjiang is a savory and spicy paste made from fermented broad beans and is an essential flavoring component in mapo tofu. You can find it at almost any Chinese grocery store. Sometimes, it's also called spicy bean paste, chili bean sauce, or some combination of those words. The brand I use most often is Lee Kum Kee:
Soft tofu vs firm tofu
Personally, I love this dish with soft/silken tofu. I've used firm tofu in the past but I don't enjoy it nearly as much because the tofu doesn't absorb the sauce as much. Just make sure you are extra careful when you are handling soft tofu because it breaks really easily.
The cooking process
Mom's Mapo Tofu
Ingredients
- ¼ cup oil
- 3 tablespoons minced garlic (about 10-12 cloves)
- 3 tablespoons minced ginger
- 2 tablespoons scallion whites
- ½ pound ground pork
- 2 tablespoons doubanjiang (spicy bean sauce/chili bean sauce)
- ¼ teaspoon ground Sichuan pepper
- 1 cup water
- 1 tablespoon oyster sauce
- 2-3 teaspoons chicken bouillon powder
- ½ teaspoon sugar
- ½ teaspoon dark soy sauce
- ¼ teaspoon ground white pepper
- 1 pinch MSG (optional)
- 1 pound soft/silken tofu (cut into 1-inch cubes)
- 1 ½ teaspoons cornstarch
- 2-4 tablespoons chili oil
- 2 tablespoons scallion greens
Instructions
- Heat a wok over medium-high heat. Add the oil and swirl it around. Add the minced garlic, ginger, and scallion whites, and let them sizzle for about 1 minute.
- Add the pork and increase the heat to high. Use a spatula (or potato masher) to break the pork into tiny pieces. Cook for 2 minutes or until you start to hear sizzling (this means the moisture has been cooked out).
- Add the doubanjiang and cook for 2 minutes. Add the ground Sichuan pepper and give it a quick mix.
- Add the water, oyster sauce, chicken bouillon powder, sugar, dark soy sauce, white pepper, and MSG. Bring to a boil then gently add the cubed tofu. Reduce to medium heat and cook uncovered for 5 minutes.
- Combine the cornstarch with 1 tablespoon of water and drizzle it around the sauce and vigorously shake the pan to thicken (I try not to stir it because stirring will break up the tofu pieces).
- Drizzle on chili oil and sprinkle the scallion greens on top. Enjoy!
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